How to cook abalone

Simple, pan-fried abalone is the best way to appreciate the unique, crave-inducing flavor—something of a cross between scallops and foie gras—of abalone.

Pan-fried Abalone recipe with sweet soy glaze is my simplified take on the classic Korean dish Jeonbokcho that came from the royal cuisine. Tender but slightly chewy, flavorful sauce but not overpowering the delicate flavors of the abalone, this truly is a luxurious appetizer dish fit for special celebrations, holidays or your most honored guests. Not to mention, buying fresh American abalone in the US is almost impossible. I like them chewy. I have seen live, imported Korean Jeonbok at Korean markets but they are usually so expensive I never bought them. And thus, I never tried to even cook with them here in the US. This was my first attempt at making something different than Jeonbok juk and Heo and it turned out so well, I decided I had to share the recipe!

How to cook abalone

Log in or sign up to save this recipe. The day before serving, force a large tablespoon between the abalone and its shell, sliding the spoon against the shell to dislodge the shell muscle. The side not attached to the shell is called the foot. Using your hands, peel off the narrow flap a k a the mantle near the head — the area with two black prongs — then remove the innards that surround the central, round shell muscle. If you cannot grab the mantle, slice it slightly to allow you to grip it better, trying not to pierce the innards, which are attached to the abalone at the head. Cut out the innards and the head in one small chunk and discard. Put the abalone on a plate, cover with plastic wrap and refrigerate overnight. This step is necessary to relax the abalone and prevent it from splitting when pounded. Repeat with the remaining abalones. The next morning, make crisscross incisions about 1? Place the abalone, foot-side down, on a dish towel. Fold the other edge of the towel over the abalone to completely cover.

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Enjoy this simple side dish as an appetizer with cold sake or your favorite beverage. As Japan is surrounded by water, the Japanese eat a lot of seafood as part of their diet. My mom used to serve fish and seafood way more frequently than I do for my own family. My husband bought these baby abalone from the nearby Japanese supermarket and wanted to make it himself so I told him how to cook it. It was interesting for me to watch him prepare food in the kitchen because he normally just barbecues. These abalones were really small so they were done cooking in less than 1 minute.

Cooked long and slow in a rich oyster sauce, our Braised Abalone with Mushrooms is the BEST way to celebrate any special occasion with your family. Not only are all the ingredients slow cooked until beautifully bronzed , but I know someone would have forked out extra from their paycheck. But when you use premium ingredients, you get premium results. With a little patience, your dining experience will be complete with succulent and juicy seafood deeply infused in oyster sauce. Then soak your rice with the rich glossy gravy exploding with pure umami for an ultimate otherworldly adventure! It is considered a culinary delicacy in Chinese cuisine, which makes it a highly sought after ingredient. When you see them at seafood markets, they will appear to be stuck against whichever surface they are resting on.

How to cook abalone

Abalone is widely known as being one of the most expensive shellfish in the world. The naturally buttery and salty taste, thanks to the seawater it lives in, is very distinct. Resembling a texture like scallops or squid, the prized shellfish is still sought after by the best chefs around the world. Abalone is a hand-sized sea snail that lives in coastal saltwaters.

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Hi Chris! As I was making this recipe, I remember my Dad who was the chef in the family slow boiling the can for a long time to tenderize the abalone before slicing into thin slices for his dish. Use limited data to select advertising. Log in or sign up to save this recipe. Saturated Fat. After about 2 minutes, turn the abalones and cook for 1 minute more. You can of course substitute abalone with shrimp, chicken, white fish…as you like! Tried this recipe? It was dredge in egg, breaded and panned fried for just a few minutes. Do you pound out the abalone, if fresh, before you cook the abalone in the first step? Thank you so much for this recipe, Jeannette! Your rating. Fantastic site.

Abalone is famously delicious when prepared properly, considered kind of a cross between scallops and foie gras. When whole and raw, however, it is extremely tough. This mollusk is one solid muscle and needs some help relaxing into tenderness.

Amount is based on available nutrient data. Sounds like a wonderful dinner, Nami. We love to see your creations on Instagram justonecookbook! But when you use premium ingredients, you get premium results. These abalones were really small so they were done cooking in less than 1 minute. Continue to 2 of 5 below. Type your email… Subscribe. Use limited data to select advertising. Not only are all the ingredients slow cooked until beautifully bronzed , but I know someone would have forked out extra from their paycheck. Email address. These choices will be signaled to our partners and will not affect browsing data. These choices will be signaled to our partners and will not affect browsing data.